FEBRUARY 23TH 2010

THE STUDY ANALYSIS

OF

FIVE STAR DELUXE HOTELS

SHANGRILA EROS HOTEL , NEW DELHI
THE ASHOK, NEW DELHI
BURJ-AL-ARAB, JUMEIRAH, DUBAI

THESIS GUIDE: SUBMITTED BY:

THESIS CO-ORDINATOR:
AR. PANKAJ CHABRA MANVI MAHAJAN, 70715/06
AR. RAWAL AULAKH
DEPARTMENT OF ARCHITECTURE, B.ARCH 10TH SEMESTER
DEPARTMENT OF ARCHITECTURE,
AMRITSAR. DEPARTMENT OF ARCHITECTURE,
AMRITSAR.
GURU NANAK DEV UNIVERSITY,
AMRITSAR.
INTRODUCTION TO THE HOTELS

HOTEL RATING

•The ratings on the outside of the building are based on an objective facilities and services provided assessment and
are not in any way related to ambiance, charm or other subjective criteria.
•With the aim of providing contemporary standards of facilities and services available in the hotels, the Ministry of
Tourism has formulated a voluntary scheme for classification of operational hotels which will be applicable to the
following categories:
STAR CATEGORY HOTELS:
5 Star deluxe, 5 star, 4 star, 3 star, 2 star, One star

1-Star
These hotels are small and usually managed and operated by the owner.
2-Stars
These hotels are generally part of a chain that offers consistent quality and limited
amenities. They are small or medium in size and rooms will have a phone and TV.
3-Stars
These hotels are usually located next to major expressways, business centres or shopping areas.
They offer spacious rooms and decorative lobbies.
4-Stars
One can expect formal and large hotels with excellent facilities. Above-average service,
beautifully furnished rooms, restaurants, room service, valet parking, fitness center and a
concierge are some amenities to expect.
5-Stars/5-star deluxe
•Well-established prestige hotels are usually content to claim the traditional five.
•Quality, Service and Consistency are all that count for the rating of a hotel. These must be of
superior quality and high standard.
DEVELOPING THE SITE AND THE MASTER PLAN FOR THE HOTEL
DEVELOPING THE SITE AND THE MASTER PLAN FOR THE HOTEL FUNCTIONS % AGE
In establishing the concept for the site it is critical to prioritize the Accommodation includes rooms, bathrooms, 60-70
programs and goals: shower rooms etc
•The views from the public spaces and the guestrooms.
•Alternate amenities for different guest segments, say families or Public guest rooms, a reception area, hall and lounges 4-7
business travelers.
•Conserving a portion of the site for the future development. Hospitality area, restaurants, bars for the visitors and 4-8
guests
ACCESSIBILITY AND CIRCULATION
•Segregation of the vehicular and the pedestrian route. Banqueting area with meeting rooms and conference 4-12
•Access to the service areas ( load, trash and employee entrance) needs
for max.efficiency while avoiding cross circulation or inconvenience Domestic areas, kitchens, personnel rooms and stores 9-14
to the guests.
Adm. Management and secretarial 1-2
VIEW Maintenance and repair 4-7
Guest rooms view often are crucial and are captured by:
•Orientation of the building Leisure, sport, shops, salon 2-10
•Developing the built form Ref: Hotel design- planning and development, Walter A.Rutes
Incase of a low-rise profile or absence of
360deg.natural view, it is mandatory to:
•Create interesting features or treat the terrain in
accomodation
different ways.
•Designing small gardens or pleasant landscape reception, hall lounge
vistas.
restaurants, bars
•Directing views across swimming pools or into
interior atriums. banquets, meetings, conference
Incase of special view of mountains or the
beach: kitchens, stores
•The guest rooms may be constructed as a singly- adm., management, secreterial
loaded corridor building with rooms on the view
side. maintainance and repair

leisure and sport

 DESIGNING OF THE GUEST ROOMS
The hotel guest rooms accommodates one to four or more
people, sometimes with several activities . the plan of the typical
hotel room shows these several zones:
•Sleeping
• Relaxing
•Working
•Entertaining
•Dressing

GUEST ROOM FLOOR PLANNING OBJECTIVES

SITTING AND ORIENTATION

•Site the guestroom structure to be visible from the road.
•Orient guestrooms to enhance the views.
•Assess the relative visual impact and construction cost of the %age of type of guest rooms
various guestroom plan configuration.
•Position the guestroom structure to limit its structural impact on
the ballroom and other major public spaces. 3%
7%
•Consider solar gain; generally N/S is preferable to E/W exposures.

FLOOR LAYOUT 30%

•Organize the plan so that the guestrooms occupy at least 70% of
twin bedded
the gross floor area.
•Locate the elevators and the stairs at interior locations to use double bedded
maximum of the outside wall for guest rooms. deluxe suites
•Develop the corridor plan to facilitate guest and staff circulation. suites
•Place the elevator lobby in middle- third of the structure.
•Provide service elevator, linen storage, and vending in a central
location. 60%
•Locate handicapped guestrooms on lower floors and near elevators
GUEST ROOM FLOOR ANALYSIS

CONFIGURATION ROOMS PER GUEST ROOMS CORRIDOR PER COMMENTS

FLOOR ( %AGE) ROOM( SQ.MTS.)
Varies 65 7.5 Vertical core usually not affected by room
12-30+ module

Varies 70 4.2 Economical length limited by egress stair

16-40+ placement to meet building code

Varies 72 4.6 Core is buried, creating less perimeter wall per

24-49+ room, more corridor because of elevator lobby

16-24 65 5.6 Planning issues focus on access to corner

rooms : few rooms per floor make core layout
difficult

16-24 67 4.2-6 High amounts of exterior wall per room,

difficult to plan guest bathroom.

24-30 64 6-7.9 Central core inefficient due to shape ; corner

rooms easier to plan than with square tower.

24+ 62 8.8 Open volume creates spectacular spaces , open

corridors, opportunity for gleass elevators;
requires careful engineering for HVAC and
smoke evacuation.

Ref: Hotel design- planning and development, Walter A.Rutes

FUNCTION SPACE RESTAURANT
Including the meeting, banquet, reception and exhibit spaces, Design Objectives
which form a major core in many medium and large hotels and in Design objectives follow directly from a clear and well researched
conference centers, variously referred as ‘FUNCTION SPACE’. operational and marketing concept.
Space allowances: Based on the menu and the operational aspects as the type of
•Banquet style seating:1.1 - 1.3 m2/P service, method of beverage service, check handling, and use of
•Meetings: table groups: 0.9 - 1.1 m2/P entertainment, designers create:
•Theatre style : 0.5 - 0.6 m2/P •the desired mood,
•function
Planning Objectives: •layout
•Group all functions areas together, although in major •finishing
convention hotels, some separation may be desirable. •lighting and
•Provide a separate function entrance from the street or parking •furnishing
area.
•Should be close to Lobby.
•Provide direct access form kitchen or banquet pantry.
•Provide sufficient storage.
TYPES 300 400 500 700
Architectural design criteria for meeting space: Three-meal restaurant 160 160 180 225
•Divisibility: No. of subdivisions and proportions of each Storage Speciality restaurant 80 80 80 100
of dividing walls, acoustic rating of dividing walls.
Theme restaurant 80 80 75
•Proportions: Location and views to head table or stage.
•Structure: full span, no columns
•Ceiling Height: Projection Booth, use of exhibitions, chandeliers, Pastry shop 30 40 40 50
cost of divisible walls. Lobby bar 30 40 50 60
•Floor Load: Used for displays & exhibits. Cocktail lounge 60 80 80 80
•Access: To each subsection, storage, display access, emergency Restaurant holding 20 20 20
exists.
bar
•Windows: Desirability

Ref: Hotel design- planning and development, Walter A.Rutes

KITCHENS

•The size of the kitchen required is determined by the number of work stations, the space required for equipment, the range of meals and
extent of food preparation.
•It can service coffee shop, banquet hall, conference halls, and room service. In this case the kitchen should be 33 percent more than the
main dining space.

Area requirements for different kitchens

Area proportions( % age)
Areas %age Area per person Goods deliveries
( sq.mts) 15% 10%
storage in deep freezers
For dinning and coffee shop 60 0.9-1 vegetables

20%
cold meals
For coffee shop only 40 0.6
17% cake shop
For banquet 8 0.24 meat preperation
Food, liquor, china storage 50 0.5 cooking
2%
10% 8% washing
Ref: Hotel design- planning and development, Walter A.Rutes
8%
walkways
8%
staff rooms
15% 2%

30%
5% Storage areas %age
dry food storage
PLANNING OBJECTIVES
•Straight line flow of food from storage------serving.
refrigerated food storage
•Eliminate cross-traffic and backtracking.
15% frozen food storage
•Minimize distance between kitchen serving area and restaurant
beverage storage
seating.
ref.beverage store
•Arrange compact work centres.
non-food strore •Group all walk-in-refrigerators and freezers together to share
10%
25% common walls and compressors.
 HEAT GAIN THROUGH WALL AND ROOF(BTU/h)
SERVICES 25

COMFORT AIR CONDITIONING 20

Internationally accepted norms for comfort air- 15
conditioning: 10
Temperature =24+1deg C 5
Relative humidity =less than 55 % 0
Air flow =50 mts./ minute
N E S W N-E N-W S-E S-W Roof exp. Roof ins.
Direction of flow =from top to
front
Fresh air =15 cub.mts per
hour(CHM) per person HEAT GAIN THROUGH GLASS (BTU/h)
Thumb rules for air-conditioning loads:
100
•Average air conditioning load can be estimated
on the basis of the calculated Btu’s/h of the 80
building components.
60
•1 ton= 12000 BTU/h( British thermal unit)
40
All the larger buildings having conditioned area
of 3000 sq.mts or more - the cooling systems are 20
designed using central chilled water systems. 0
Plant room N E S W N-E N-W S-E S-W
•Located in the lower floor of the building.
• western glass is to be avoided to reduce the heat load on the building
•Has additional heat exchanger called chiller.
•Chilled water circulation pumps.
Size of the plant rooms are designed on the basis
INTERNAL HEAT GAIN(BTU/h)
of the following thumb rules:
4000

Capacity Area( sq.mts) Height( mts.) 3000

2000
100 TR 80 3.6
1000
500 TR 200 4.2
0
1000 TR 300 4.2
People Light Power Appliances
Ref: Hotel design- planning and development, Walter A.Rutes
Air Handling Units
•Natural ventilation and natural light are desirable but often one
has to design only with the mechanical ventilation and artificial
lighting with emergency lights and fire-exit doors.
•Each AHU can serve 500 sq.mts conditioned area.
•Min.room size of 4.5mx4.5mx3m.
Services required are:
•Fresh air.
•Condensate drain disposal. Requirements of spaces for the substations.
•Power supply.
•AHU rooms must open outwards. Capacity( KW) Area( sq.mts) Plant room height
•Two walls and ceiling of AHU must be acoustically lined. ( in mts.)
25 56 4.57
ELECTRICAL SYSYTEMS 48 56 4.57
For the power requirements, the installed lighting power used by the
100 65 4.57
liminairs, including lamps, current regulators and central devices is first
calculated by the following method. 150 72 4.57
248 100 4.57
Max. lighting power allowance for the interiors of a hotel space 400 110 5.8
allocations. 800 120 5.8

SPACE FUNCTION L.P.D(W/m2 ) SPACE FUNCTION L.P.D(W/m2 )

Hotel guest rooms 11.8 Lounge/recreation 12.9 Space required for diesel generating sets
Lobby 11.8 Dining area 14
Capacity( KVA) Transformer Total covered
Atrium(first three 6.5 Stairs 6.5
Room area space req.
floors)
1X800 20 80
Atrium(additional 2.2 Workshops 20.5
floors) 2X800 39 135
Conference 14 Storage 3.2 3X800 58 150
/meeting/multipurp 1x1000 22 150
ose 2x1000 40 150
offices 11.8 Parking 2.2 3x1000 60 200
*L.P.D is the Lighting Power Density •Volt* Ampere=W
Source: ECBC user guide
•KVA=KW/P.F
FIRE PRECAUTIONS: Occupant Load
For determining the exits required, the number of
persons within any floor area or the occupant load
shall be based on the actual number of occupants,
but in no case less than that specified in Table
Not more below.
than 6 m
Group of Occupancy Occupant Load, Floor
Not more Area in (m2/Person)
than 6 m Hotels (A-5) 12.5
Occupants per unit exit width
Group of Occupancy Stairways Ramps Doors
Hotels (A-5) 25 50 75
Travel Distance for Occupancy and Type of
Travel within room: Construction (in mts.)
•One exit: not more than 6m from the exit.
•Two exits: not more than 12m. Group of Occupancy Type I & II TYPE II & IV
•Three exits: not more than 30.4 m Hotels (A-5) 30 22.5

Exit width:
•For 5 people: 760mm.
•For 100 people: 1m.
•For 200 people: 1.060m.
•Additional 15 people: additional 76 mm.
Refuge Areas
•For buildings more than 24 m in height, refuge area of 15 m2 or
an area equivalent to 0.3 m2 per person to accommodate the
occupants of two consecutive floors.
•It shall be provided on the periphery of the floor or preferably on
a cantilever projection and open to air at least on one side
protected with suitable railings.
•For floors above 24 m and Up to 39 m —One refuge area on the
floor immediately above 24m.
Source:SP7 NATIONAL BUILDING CODE 2005
•For floors above 39 m — One refuge area on the floor immediately
above 39 m and so on after every 15 m. Refuge area provided in
excess of the requirements shall be counted towards FAR.
Fire Tower
•Fire towers are the preferred type of escape route for Multi-
storeyed buildings.
•In high rise buildings with over 8 storeyes or 24 m in height, at least
one required means of egress shall preferably be a fire tower.
•The fire towers shall be constructed of walls with a 2 h fire
resistance rating.
Fire Lifts
•Buildings 15 m in height or above shall be provided with fire lifts.
•Fire lifts shall be provided with a minimum capacity for 8 passengers
and fully automated with emergency switch on ground level.
•One fire lift(floor area 1.4 sq.mts) per 1200 sq.mts of floor area shall
be provided.
 PARKING ANALYSIS

•The following steps describe an approach to calculate parking needs of the guest rooms and other hotel facilities throughout the day
max.parking demands in most properties is created not by the guest rooms but by the meeting and the banquet space.
•Determine the components of the parking requirements: overnight guests, restaurant and bars, meeting attendees and other
attendees.
•The parking facility needs to accommodate all(100% or 1) overnight guest cars from midnight to 4.00 a.m but because of check outs,
only 60 percent (0.6) during the mid-day periods.
USERS MID 4.00 8.00 NOON 16.00 20.00 •Calculate the max.no.of cars that might be
NIGHT 8.00 NOON 16.00 20.00 MIDNIGHT reasonably anticipated, planning to accommodate
full demand on 80-85 percent of all days, but not
4.00
peak demands for each component. The overnight
HOTEL 1 0.95 0.6 0.6 0.9 0.95
calculations are done for example:
GUESTS No. of rooms=400
RESTAURANT 0.05 0.1 0.1 0.1 0.2 0.25 Percent occupancy=85
AND BAR People per room=1.4
%arriving by car=40
MEETING/ 0.05 - 0.1 0.1 0.4 0.4 People per car=1.5
BANQUET Thus calculation, parking requirements is as follows:
ATTENDEES =(Rooms) x (occupancy) x (people/room) x (% by
car)
HEALTH CLUB - 0.2 0.1 0.2 0.2 0.05 people/car
MENMERS = 400 x 0.85 x 1.4 x 40 = 127cars
(1.5 )
VISITORS - 0.1 0.2 0.1 0.2 0.4 Total parking requirements are calculated combining
EMPLOYEES 0.25 0.25 0.4 0.4 0.35 0.35 the two steps and the various occupancies at
different times.

Ref: Hotel design- planning and development, Walter A.Rutes

BEHAVIOUR OF THE STRUCTURES TOWARDS EARTH QUAKE FORCES

Plan configuration problem:

Torsion irregularities:
•These irregularities are considered when floor diaphragms
are rigid in their own plan.
•These are considered to exist when: d2
d1> 1.2 (d1+d2) d1
2

Re-Entrant Corners:
The re-entrant, lack of continuity or “inside” corner if the common
characteristic of overall building configuration that in plan, the shape
of an L, T, H, +, or combination of these.

A/L > 0.15-0.20

Vertical Geometric irregularities:

•The vertical setback is a geometrical irregularity in a vertical plane.
•It can also be measured as vertical re-entrant corners.
The solution of a setback problem is the total seismic separation in the plan
through separation section, so that the portions of the buildings are free to
vibrate independently.

A/L > 0.25 A/L > 0.15 A/L > 0.10

Ref: Earth Quake Resistant Design Of Structures, Pankaj Aggarwal and Manish Shrikhande
HOTEL SHANGRI-LA, NEW DELHI
The name Shangri-La was inspired by James Hilton's legendary novel Lost Horizon. A tranquil haven
in the mountains of Tibet.
BRIEF ABOUT THE PROJECT
•FORMERLY KNOWN AS HOTEL KANISHKA
•ARCHITECTS- Chhada, Siembieda and Associates Ltd, Hongkong
•CLIENT- Shangri-La Hotels and Resorts, and Hotel Excelsior Private Limited
•CONSULTANTS- Consulting Engineering Services, Chennai.
•YEAR OF COMPLETION- DEC-2004
•SITE AREA – 2.87 ACRE APPROX
•NO OF FLOORS – 17

LOCATION

The 17-storey hotel is centrally located in landscaped gardens on Ashoka road. It is within a two-
kilometre radius of Parliament House, the Presidential Palace, Rashtrapati Bhawan and the
bustling commercial and shopping district of Connaught Place.

ACCESSIBILITY
•23 kilometers from the Indira Gandhi International Airport
•2 kilometers from the Railway Station and
•12 kilometers from the Bus Stand.
•40 minutes from the airport.

The various surrounding areas include the district centers and various commercial and official
buildings. Hotel Janpath is located on the back side of the hotel.
Site View
 APPROACH

TOWARDS
JANPATH
ASHOKA ROAD TOWARDS BARAKHAMBA

TOWARDS INDIA
GATE
•The main approach of the hotel is from Ashoka road
and is on the opposite side of the hotel Le-Meridian.
•The approach to the site is from a 24m wide road
SITE ORIENTATION
•The site is south west facing.

SITE CHARACTER
•Total site area 2.87 acre
•The plot is irregular in shape
•The design is site responsive such that it matches with site character
SITE LAYOUT
The design of the site layout is defined in terms of the various space
allocations on the site.
ENTRANCES
The hotel site have :
• Two main entrances for the guests( from the ashoka road),
• One entrance for the staff and the service ( from the janpath road),
•One exit for the guests( to the ashoka road)

SITE ZONING
PUBLIC ZONE
• This zone comprise 23 % of the total
site area.
•This area of the site is approached
through a separate 8 mts. wide entrance
gate form the ashoka road.
•The area is well connected to the hotel
at the ground floor level.

SEMI-PUBLIC ZONE
•This zone comprise 15.7 % of the
total site area.
•This area of the site is approached
through 8 mts. wide main entrance
gate from the ashoka road.

PRIVATE ZONE
•This zone comprise 26 % of the
total site area. TOTAL SITE AREA 11614.4 sq.mts
(2.87 ares)
•This zone comprise the guest
rooms, the open private lawns and GROUND COVERAGE 4165.5 sq.mts
36%
the swimming pool.
TOTAL BUILT-UP AREA 24668 sq.mts

F.S.I 2.12
SITE CIRCULATION
% age
ENTRANCES
The hotel site have :
• Two main entrances for the guests( from guest
45% 41%
the ashoka road),
• One entrance for the staff and the service staff and service SERVICE
( from the janpath road), AND STAFF
14%
ENTRANCE
•One exit for the guests( to the ashoka road)

• segregated circulation for

the guests and the staff
creates an impression of the
5 star hotel.

MAIN EXIT FROM

ENTRANCE TO THE THE HOTEL
SHOPPING ARCHADE
MAIN ENTRANCE
TO THE HOTEL
PARKING
SURFACE PARKING
• total area for surface parking on site is
3105 sq.mts.
• Approached through the ashoka road
for the guests and the janpath road for
the staff.
SURFACE PARKING NO.OF CARS
GUESTS 60
STAFF 75

BASEMENT PARKING
• total area for the basement parking in
the upper ground floor is 1391 sq.mts.
• approached through a 7.1 mts wide
ramp.

SITE PLAN PARKING NO.OF CARS

STAFF PARKING
GUEST PARKING SURFACE 135
BASEMENT 60

INFERENCES
• As per the present norms of Delhi Master
Plan 2021 provided car space is quite less
than as required.
•The distance between the exit point of
basement and exit porch is very less thus
becomes accidental prone area.

Ramp. 7.1 PROVIDED REQUIRED

mts wide
(as per 2 E.C.S for 100 sq.mts)
BASEMENT FLOOR PLAN
195 490
 ZONING
GROUND FLOOR USAGE PATTERNS
The major zoning of the ground floor area comprise : The three patterns of usage for the
ground floor are:
shopping arcade. FRONT OF THE OFFICE
 reception halls and lounges. BACK OF THE OFFICE
Coffee and cake shops. SERVICE SUPPORT AREAS
 administration offices.
Kitchen and goods delivery
area.
• Shopping arcade is well GOODS
segregated from hotel block. SHOPPING AREA DELIVERY
& STAFF ENT.
• luggage receiving area is
located near the main entrance RECEPTION AND BACK OFFICES

to the hotel.
• Service area with the kitchens
and the garbage disposal area is
well placed having direct access
LUGGAGE
to the service lane from the DELIVERY COFFEE SHOP
Janpath Road. OPEN SITTING AREA
• The coffee shop have an SHOPPING AREA
excellent view to the pool area.
• A segregated entrance from
the lobby to the bar lounge.
GROUND FLOOR PLAN

FUNCTIONS AREA(sq.mts) FUNCTIONS AREA(sq.mts)

INFERENCES
• Low height lobby does not
SHOPPING 1177 LOBBY AREA 550( >1.2 per
AREA room) create impression of grandness. •Open lobby lounge
creates disturbance in
ADM. 167 BAR LOUNGE 256 main reception area.
OFFICES
•No separate luggage
KITCHEN 230 COFFEE SHOP 406 •Open pool doesn’t have lifts.
sufficient privacy
FIRST FLOOR
The major zoning of the first floor area comprise :
OFFICES
 Offices over the shopping arcade
below having separate entrance
without disturbing the hotel guests.
 two kitchens- banquet kitchen and
the satellite kitchen connected to CONVENTION KITCHEN SATTELITE KITCHEN
each other horizontally and to the
main kitchen vertically.
 four banquet halls catering 600
people at one time.
CONVENTION HALLS
 the pre-function area well LIFT LOBBY
segregates the banquet area from
the main lobby area. 19 ORIENTAL AVENUE
 business centre- with two meeting RESTAURANT
rooms and one conference room. BUSINESS CENTRE

 multicuisine restaurant with the OPEN TERRACE GARDEN

interactive show kitchens well
connected to the satellite kitchen for
the service and to the main lobby for
the guests.
 Open Terrace lawn for the outdoor USAGE PATTERNS
parties. The three patterns of usage are:
FRONT OF THE OFFICE
FUNCTIONS AREA(sq.mts) FUNCTIONS AREA(sq.mts)
BACK OF THE OFFICE
BANQUET/ CONVENTION 624 ( = 1.1 per person, OFFICES 462 INFERENCES
HALLS i-e for 550 person) • the area for the business centre is quite less for the 5
star deluxe hotel for such a large scale.
BUSSINESS CENTRE 182 CONVENTION KITCHEN 227(> 8% of the convention
halls)
• the convention hall caters the guests through the
RESTAURANT 630( >1.3 per seat for RESTAURANT KITCHEN 357( > 60 % of the dining main entrance lobby only which disturbs the guest
300 rooms for 180 seats) space) traffic at peak times.
SERVICE FLOOR
SHAFT
TYPICAL FLOOR(2-15TH FLOOR)
ADM. OFFICES
SERVICE LIFT LOBBY

Rescue areas
SERVICE LIFT LOBBY

A
D A.H.U ROOM
GUEST LOBBY
M
.
•The service floor comprise of:
O
F
Administration offices-purchase
A.H.U ROOM department and the H.R department.
F
I  the service lift lobby
• the basic zoning of the typical floor
C The A.H.U rooms-for the restaurant
E comprises:
below and the rooms above.
S  the standard rooms,
 rescue areas for the fire exit routes.
Rescue areas  the suites,
 the service lift lobby.
Guest lift lobby.
•At this floor the services from the vertical shafts of the floors above • the services are well catered to the
are turned horizontally through the shaft with an area of 5.5 sq.mts. guest rooms through the service lift lobby
•Transfer girders are provided at this floor to take the load of the without disturbing the guestrs.
guest floors above. • the floor is totally private guest floor
•This floor is totally deprived of the guest entry. area.
16th FLOOR
• two refuge areas with an
FUNCTIONS AREA(sq.mts) approx.area of 30 sq.mts each. FUNCTIONS AREA(sq.mts) •This is an executive floor with
V.I.P suite with common
ADM,OFFICES 254 GUEST ROOMS 756
executive lounge.
A.H.U ROOMS 76
SERVICE LIFT LOBBY 96 INFERENCES
SERVICE LIFT 86 •No natural light to the corridor.
LOBBY GUEST LIFT LOBBY 54 •No separate room for services on
the individual floor.
 UPPER BASEMENT FLOOR
• the basic zoning of the floor FRONT OF THE OFFICE
comprises: BACK OF THE OFFICE
 the parking area,
the hotel spa.
 bakery and confectionery
SERVICE KITCHEN
 storage and chillers.

• the spa is directly approached from

the reception lobby through the
guest lifts.
SPA AND FITNESS CENTRE
• direct access to storage room and
chiller room from kitchen above
through service lifts. BASEMENT PARKING

• Separate access to swimming pool

GYMNASIUM
has been provided from the spa.

• direct access of the luggage from

the parking to the guest lobby is
from the 1.25 mts.wide staircase.

•Gymnasium get view to the

landscaped gardens.

• 2.4 mts. wide corridor towards spa FUNCTIONS AREA(sq.mts)

landscaped offsets have been
INFERENCES
SPA 1400 •No provision of lifts for the guests
provided to break the monotony of in the basement parking to the
long corridor. hotel.
KITCHEN 112
• less area for the parking in the
• separate A.H.U rooms for the spa STORE 300 basement have been provided in
have been provided at this floor. PARKING AREA 1391 the basement.
LOWER BASEMENT FLOOR
•The lower basement floor comprises
all the services of he hotel block. WATER STORAGE
TANKS
•the basic zoning of the floor
comprises:
 hotel services, ELEC. VENT. ROOM WATER FILTERATION A.H.U ROOMS FIRE TANK
Staff AND BOILER ROOM PLANT
area(kitchen, lockers, cafeteria, toilets) MECH. FIRE PUMP ROOM
WORK
SHOPS
• Fire tank has been provided near
service entry. A.C PLANT ROOM
GENER. EQUIPMENT STAFF
LT PANEL
ROOM ROOM AND CHEMICAL CAFETERIA
•Double height generator room has STORE GUEST
LAUNDARY
acoustical treatment on walls to
minimize vibration and sound, LOCKERS

•the staff kitchen is well segregated HOUSE KEEPING

form the main kitchen vertically
although the services are well
connected.
FUNCTIONS AREA(sq. FUNCTIONS AREA( FUNCTIONS AREA(s
mts) sq.mt q.mts)
s)

A.C PLANT 440 HOUSEKEEPING 150 FIRE TANK 160

ROOM

GENERATOR 145 STAFF( kitchen, 490 FIRE PUMP 55 PRIVATE ZONE

ROOM lockers,
cafeteria,
toilets)

L.T PANEL 100 A.H.U ROOMS 70 LAUNDARY 150

ROOM PUBLIC ZONE
BOILER 100 WATER TANK 212 WATER 72
ROOM FILTERATION PLANT SERVICE ZONE
AREA ANALYSIS

FUNCTIONS % AGE
Accommodation includes rooms, 60-70
20% %age zoning bathrooms, shower rooms etc
accomodation
Public guest rooms, a reception area, hall 4-7
reception, lobby and lounges and lounges
restaurants and bars Hospitality area, restaurants, bars for the 4-8
banuets and meeting visitors and guests
10% 50%
domestic, kitchen, stores Banqueting area with meeting rooms and 4-12
adm., management conference needs
5% leisure, spa , shops Domestic areas, kitchens, personnel rooms 9-14
services and stores
6% Adm. Management and secretarial 1-2
3% Maintenance and repair 4-7
3%
3% Leisure, sport, shops, salon 2-10

%age area required

accomodation
reception, hall lounge
restaurants, bars
banquets, meetings, conference
kitchens, stores INFERENCES
adm., management, secreterial • sellable areas ie the %age areas for hotel rooms
maintainance and repair is less as required.
• domestic area for kitchens and stores are less
leisure and sport
than required.
• lobby lounge areas are less.
VERTICAL ZONING
The vertical zoning of the hotel comprise of:
 executive floor on the top most floor i-e 16th ,
Then the guest rooms on the intermediate
GUEST LIFT LOBBY floors from 2-15th floor.
EXECUTIVE FLOOR
 all the services from the guest floors are
turned and moved through the service floor and
GUEST ROOMS
turned out.
RECEPTION  the banquet halls are located away from the
BANQUET HALLS guest rooms above due to its structure.
SERVICE FLOOR  the restaurants are zoned immediately below
RESTAURANTS the guestrooms which caters the fire exit from
SERVICE AREAS
the floors above.

GUEST LIFT LOBBY

SERVICE AREAS
 the kitchens from the lower ground to the first
GUEST ROOMS
floor level are well zoned along one side catering
KITCHENS
the same services.
RESTAURANTS
 the services are allocated in the lower basement
at a double height below the shopping and the
banquet areas above without any disturbance to
the guest floors above.
CIRCULATION PATTERNS
The circulation pattern can again be
divided into three following patterns:
•The circulation patterns of the guests are well
GUEST PATTERN segregated from the staff pattern without and
STAFF PATTERN disturbance of the traffics.
SERVICE PATTERN
•The lower basement area is meant for the circulation
for the staff only for their usage and working of the
services of the hotel.

• The upper basement area comprise :

 the guest circulation area ( for the spa and
recreational area and the parking area).
Staff circulation area ( for the working of the
services of the spa area and the storage spaces).

• the service circulation at the upper basement of the

hotel comprise movement of the luggage from the car
TYPE AREA(sq.mts) %AGE parking area to the main lobby area .
HORIZONTAL 230 7.0

VERTICAL 137.5 2.4

TOTAL 367.5 9.4

LOWER BASEMENT FLOOR

TYPE AREA(sq.mts) %AGE

HORIZONTAL 2275.2 40

VERTICAL 137.5 2.4

INFERENCES
TOTAL 2413.0 42.4 •No provision of lifts for the guests in the basement
parking to the hotel.
UPPER BASEMENT FLOOR • No provision of lifts for the movement of the luggage
in the basement area
• The ground floor and the first floor area
GUEST PATTERN
comprise of :
STAFF PATTERN
 the guest circulation area ( for the hotel, the
SERVICE PATTERN
shopping area, or the restaurants, for the
banquet halls and the lobby lounges).
Staff circulation area ( for the offices and
services for serving the hotel well).
the service circulation ( for the delivery of the
goods and delivery of the luggage to the guest
rooms).

• the vertical circulation includes the :

 guests lifts.
 service lifts
Fire escape routes.
• the circulation at the two floors are well
segregated as for the guests and the staff.

TYPE AREA(sq.mts) %AGE

INFERENCES
HORIZONTAL 958 23 •No provision of separate luggage lifts, this
disturbs the guest traffic in the hotel.
VERTICAL 148.3 3.5 • common circulation of the guests and the
banquet traffic.
TOTAL 1106.3 26.5

GROUND FLOOR
TYPE AREA(sq.mts) %AGE

HORIZONTAL 610.8 15.1

VERTICAL 148.3 3.7

TOTAL 247.6 18.8

FIRST FLOOR
 CIRCULATION PATTERNS

TYPE AREA(sq.mts) %AGE

HORIZONTAL 430 42

VERTICAL 75.6 7.3 TYPICAL GUEST FLOOR

TOTAL 505.6 49.3 TYPE AREA(sq.mts) %AGE

HORIZONTAL 155.6 15.1

SERVICE FLOOR
TOTAL CIRCULATION ANALYSIS VERTICAL 92.3 9

• The service floor comprise purely TOTAL 247.6 24.1

of staff circulation for ;
 the operation of the services,
 the administration offices for the
hotel.
• guest circulation area comprise
the recue lobby areas incase of
emergency escape.
• The typical guest room floor comprise major
Circulation part of the guest circulation area along
34% Built-up with a segregated staff circulation for the best
66% service of the guests.
• The vertical circulation comprise of
 the guest lifts for the guests circulation,
 service lifts for the staff,
 fire escape routes for the guests.
BUILDING TYPOLOGY
The building possess a high rise profile with a total
no. of sixteen floors.
• FORM
 The overall form of the building is a having a
compact typology with the guestrooms
arranged in a linear pattern..
• CONFIGURATION
 All the guest rooms are arranged in a doubly-
loaded l-type slab configuration.

• ORIENTATION
 The regular offsetting of the rooms is done in a Re-entrant corners
manner to capture the daylight at max. without
any obstruction.
 Almost 100% of the guest rooms are oriented
avoiding the sharp western sun thus reducing the
overall heat load on the building.

• BEHAVIOUR TOWARDS EXTERNAL FORCES

 The high rise building typology is encountered by large
amount of transverse wind loads.
 the heavy wind loads are balanced structurally.

Transverse
loads Transverse
A loads
L
A • For the re-entrant L • For the re-entrant corners
corners of the building: of the building:
A/L = 0.59 (>0.15-0.20) A/L = 0.54 (>0.25)
 GUEST ROOMS
•LAYOUT
Total no. of 21 guest rooms are arranged along •TYPICAL FLOOR (2-6,8-10,12-15)
the(1.4 mts wide)L-shaped corridor.
The doubly loaded corridor have standard rooms on
Type of rooms:
both sides with a suite at the extreme ends of the Deluxe rooms(27 sq.mts)
corridor arms. Premium rooms(34 sq.mts)
The layout of the rooms are in accordance with the Executive rooms(47 sq.mts)
placement of the fire escape staircase in such a BED ROOM
manner that half the total no. of rooms gets one
escape.

•ORIENTATION
The windows of each room is designed avoiding the
western sun direction in such a pattern that they
receive the sunlight almost the whole day. Deluxe rooms(27 sq.mts)
V I E W T O T H E C I T Y
V
I BED ROOM
E
W

T
O

T VIEW TO THE
H SWIIMING
E POOL AND THE
LANDSCAPED LIVING ROOM
C GARDENS
I
T
Y

BED ROOM
INFERENCES
•The doubly loaded layout of rooms are considered the
most economical layout saving 20% of the area and Executive rooms(47 sq.mts)
15% of the cost.
•Room areas are less than the required min.areas (36 Premium rooms(34 sq.mts)
sq.mts) for the 5 star hotels.
 GUEST ROOMS
•7TH AND 11TH FLOOR( 19 Rooms&
presidential suite) •16 th FLOOR (15 Rooms& an executive lounge)
Type of rooms: Type of rooms:
Deluxe rooms(27 sq.mts) Deluxe rooms(30 sq.mts)
Presidential suite (125 sq.mts) Executive suite (52 sq.mts)
Executive rooms(47 sq.mts) EXECUTIVE LOUNGE (236 sq.mts)

LOUNGE
PANTRY BAR

SITTING AREA
LIVING ROOM BED ROOM
DINING

BED ROOM

CONFRENCE
TERRACE 7TH AND 11TH FLOOR

Presidential suite (125 sq.mts)

The Presidential Suite contain a spacious
and comfortable sitting
Executive lounge(236 sq.mts)
room, kitchenette, and separate dining
The executive lounge contain a
area.
spacious lounge and comfortable
20% Standard rooms
sitting area, kitchenette, bar and
Suites working areas.
80%
INFERENCES
16TH FLOOR
• %age of suites is more than required.
KITCHENS
SERVICE FROM THE SERVICE GATE

POT
RECEIVING WASH
AREA DISH
INDIAN WASH
VEG.
TANDOOR The hotel has 4 kitchens :
PRE WASH PREPERATION
• main kitchen( ground
TO THE floor + upper basement)),
COFFEE
G.SORTING
SRV.
•satellite kitchen for
G.CHILLER SHOP
TROLLEYS specialty restaurant (first
PANTRY
CHILLER floor).
•Convention kitchen for
TO THE CONSECUTIVE FLOORS the halls(first floor)
DISPLAY •Staff kitchen(lower
OFFICES
KITCHEN
basement)

FUNCTIONS AREA (SQ.MTS) %Age REQUIRED

Main Kitchen( ground floor)
The main kitchen with a total area of 310 sq.mts at the ground floor GOODS DELIVERIES INCLUDING 56.4 4.8 10
INSPECTION AND WASTE
serves the hotel well.
• The supply of goods is directly from the supply gate from the VEG. PREPERATION 238 20 8
service lane from the Janpath road. N.VEG. CHILLERS 112 9.5 8
• The service from the kitchen is served to the guest rooms from VEG.CHILLERS 28 2.3 2
the service lifts.
STAFF ROOM AND OFFICE 72 7 15
• The waste and garbage from the floors is chilled, sorted and then
directly accessed to the service lane from the backyard. DISH and POT WASHING 58 5 10

BAKERY AND CONFECTIONERY 100 8.5 10

INFERENCES
• the percentage proportions of the required areas for the kitchen is BUTCHERY 42 3.5 2
very less as compared to the required areas.
FOOD AND BEVERAGE STORAGE 126 11 50
 CHILLERS
BAKERY
POT WASH CONFECTIONARY
A part of the kitchen is situated in the upper basement
with a total area 480 sq.mts:
• kitchen area comprise a major part of bakery and
confectionary.
MEAT & FISH CHILLERS STORAGE •main storage areas are at this floor ,
• it also comprise of the veg. and the non.veg chillers.
• food and beverage stores along with the crockery and
the liquor storages.
MEAT & FISH CHILLERS
FUNCTIONS AREA
(SQ.MTS)
SPA BAKERY 66.4
MAIN CHOCOLATE ICE CREAM ROOM 33.5
STORE, CRO
MEAT AND FISH CHILLERS 112
CKERY, LIQU
OR, IMPORT STORE (FOOD AND BEVERAGE, 126
FOOD AND ED FOODS CROCKERY AND LIQUOR STORE)
BEV.OFFICE
STAFF ROOM AND OFFICE 58

CHILLER DAIRY
ROOM SERVICE
SECURITY OFFICES BUTCHERY CHILLER

STORE COLD KITCHEN POT WASH KITCHEN CHEF

OFFICE
TO THE CONVENTION HALLS
Kitchen Storage ( Upper ground floor) SERVICE LOBBY
DISPLAY KITCHEN
FUNCTIONS AREA
A part of the kitchen is situated in the (SQ.MTS)
first floor with a total area 384 sq.mts: KITCHEN 142
• satellite kitchen comprise of major TO THE MULTI-
part of butchery and chillers. BUTCHERY 42
Specialty Kitchen( First floor) CUISINES
• the display kitchen and the pot POT WASH 22
INFERENCES
wash area. CHILLERS 24 •The kitchen area is highly distributed on no.of floors.
CONVENTION/ BANQUET HALLS
CHILLERS

STORE

CONVENTION
ARCHITECTURAL DESIGN CRITERIA FOR
KITCHEN WASH FUNCTION SPACE:
AREA
STORAGE DIRECT SERVICE ACCESS
FROM THE MAIN KITCHEN Location: located on the first floor, accessed
to the reception and the main guest lobby
from the 1.75mts wide stair case.
Divisibility: total 3 temporary partition walls
are provided with each having a separate
storage space for it.
HALL 4-250ppl HALL 3-100ppl HALL 2-100ppl HALL 4-130ppl Structure: full span(13.6 mts) , column
(240 sq.mts) (120 sq.mts) (120 sq.mts) (135 sq.mts)
GUEST LOBBY
free(coffered) .
Ceiling Height: 4.6 mts, use of
exhibitions, chandeliers.
PRE-FUNCTION AREA

CANOPY TERRACE
(446 sq.mts)

Service: main kitchen------convention kitchen------

halls
•Pre function area for the halls.
•The halls have a direct access to the open terrace
INFERENCES garden which is also used as the part of function space.
•Pre function area well segregates banquet Totally segregated from the gust rooms due to the
public from main lobby structure.
•There is no direct access from the main Areas: HALLS 615 sq.mts
road to the halls . CONVENTION KITCHEN 180 sq.mts(>0.2 sq.mts/
•Thus at the peak times the different person)
traffics of the hotel gets disturbed. KEY PLAN
AIR CONDITIONING
•Ac plant room of area 650 sq.mts Is located
in basement floor.
•Ac plant chilled water is pumped to all
floors through insulated pipes.
• AHU is located in all floors.
•Separate AHU is provided for BOILER
VENT.
PUMP
For the main A.C plant (lower basement). FAN
ROOM
For spa area and storage chillers (upper OPEN COURT
basement). AC PLANT ROOM
For main n kitchen, coffee shop, bar etc. AHU, AIR
WASHER ROOMS
(ground floor)
for meeting halls and banquet hall
CHILLED WATER AND
kitchen(first floor) CODENSER WATER PUMPS
guest rooms ( service floor)
• All guest rooms have separate FCU.
•Air-conditioning is a recycling process and
can act as chiller.
•Cooling tower is located near ac plant AC WORKSHOP
room and act as radiator to cool the chillers SUMP

or ac plant.
AIR HANDLING UNIT
AHU
ROOM AHU
ROOM

Separate ahu’s for the

spa area (upper AHU
ROOM
basement) and the Separate ahu’s for the guest
storage areas (upper rooms(the above floors) and
basement) the restaurants(first floor F.C.U(1.5- 2 T.R)
below)
INFERENCES
• No separate A.H.U rooms for the guestrooms on the individual
AHU rooms.
ROOM
• creates a huge load on the A.H.U’s on the service floor.
 FIRE CONTROL MEASURES
•Have 3 fire pump located at the basement floor.
•Every room in the hotel is equipped with heat and smoke
sensitive fire detectors as well as sprinklers.
•The hotel complies with international fire and safety
regulations.

WATER AHU/ AIR WASHER ROOM FIRE TANK

FILTERATION
PLANT
FIRE PUMP ROOM

CALCULATIONS 26 mts.
•21 rooms per floor
•1.4 ppl per room, i.e approx 30 ppl per floor(at 85%
occupancy). RESCUE
LOBBY
• occupant load per floor = 30x12.5= 375 sq.mts.
•Total occupant load of the building= 7875 sq.mts.
26 mts.
• thus min. required no. of stairs as per no. of ppl = 1-2(1 per
25 ppl)
FIRE ESCAPE ROUTES • Rescue area of
•There are 3 easily identifiable and accessible fire exits(750 approx.35 sq.mts
mm wide) on each floor. each is provided in
•And two exits on the guest room floors, with a farthest RESCUE front of the two fire
distance of 26 mts from any of the guest room.
LOBBY escapes at the
service floor. TYPICAL FLOOR PLAN
SERVICE FLOOR PLAN

INFERENCES
• the fire escape from the service floor opens into the restaurant at the first floor.
•This may create confusion in the mind of the occupant to find the way out and he
may be in a risk too.
• rescue area provided after 14 floors is quite less as per no.of occupants from the
floors above( required 0.3 sq.mts per person i-e 126 sq.mts)
GROUND FLOOR PLAN
WATER STORAGE SYSTEM

STORAGE WTER TANKS ELECTRICAL SYSTEM

•Power arrives from commercial supply.
•Hotel contains 2 transformers with a backup
of 2 generators, located in the basement floor
•The whole area is acoustically treated.
WATER AHU/ AIR WASHER ROOM FIRE TANK
FILTERATION
PLANT ELECTRICAL
FIRE PUMP ROOM WORKSHOPS

•Contains main storage tank of 50 m cube each- the domestic

water tanks,
•1 fire tank of 50 m cube,
• two raw water tanks,
GENERATOR LT. PANEL
•filter tank, distribution tank to satisfy the hotel needs. ROOM ROOM

GARBAGE DISPOSAL SYSTEM STORE

GOODS • the garbage from the floors above and below

RECEIVING AREA
is disposed with the help of the garbage dump
weighters.
•The garbage is collected into the garbage
GARBAGE chiller room and sorted in the garbage
SORTING disposal room ( with an area of 32 sq.mts.)
G.CHILLERS
•The room is directly accessed by the service
lane form the janpath road.

INFERENCES
•No sewage treatment plant of the hotel of its own.
ARCHITECTURAL EXPRESSION
•The architectural expression of the hotel building expresses the contemporary style of modern architecture having a play of straight lines
horizontally as well as vertically.
FEATURES

•Blend of the skin and bone structure

i-e glass and concrete belongs to the
modern style.
• Regular off-setting of the guest
rooms with a high-rise profile have
made the building architecturally
impressive without the addition of
any extra feature to the building.
• Design of the lintels of the windows of the guest
rooms had added on an impressive architectural
feature to the profile of the building.
• The executive floor projected out from the actual profile
of the floors below appears a zenith( or crown) on the
high rise built-up.

• 15 mm wide vertical grooves on the façade of the

building enhances the verticality of the building.
MATERIAL AND EXTERNAL FINISHES
• A simple façade with a blend of concrete and glass with textured
rendering on the walls.

•Metal cladding in champaign metallic color highlights the executive

floor at the top.
LANDSCAPING
•Landscaping on site is done at the corner of the plot giving a beautiful view to the guest
rooms of the hotel.
• since the site is south-west facing, deciduous trees along the hotel boundaries helps
avoid the western glare.
•Total area for landscaping on site is 20% of the hotel site.
FEATURES
• the water cascade at the entrance near the
porch with rippling sounding effect creates a
welcoming gesture for the guests.

•landscaping with the waterfalls in front of

the hotel adds to the ambience of the hotel.
• the party lawn at the first floor creates a
good function space and can be viewed
from the entrance due to its low height.

• Special topiary features in INFERENCES

•Sculptures and the hedges along the deck • Less green area in front of the porch
the lawn adds to the beauty
outside the restaurants creates a beautiful creates more harsh and metallic look
of the lush green lawns. to the view to the hotel.
view to the restaurant seaters.
THE ASHOK, NEW DELHI
•The hotel was named after the great emperor Ashoka of the ancient
India.
•The hotel symbolises the traditional grandeur and hospitality of the
historic capital of India.
Founder: Pt. Jawaharlal Nehru
Group: ITDC
Year of completion: 1962
Cost of construction: 3 crores

LOCATION
•Located at Diplomatic Enclave, 50B, Chanakyapuri.
•One of the main reasons why the Ashok Hotel is popular with tourists and
businessmen alike is its prime location in the heart of the Indian Capital.
ACCESIBILITY
•2 km from Rashtrapati Bhavan (Presidential Palace)
•15 km from Indira Gandhi International Airport
•9 km from New Delhi Railway Station
•6 km from Connaught Place (commercial shopping district).
•6 km from Pragati Maidan (venue of trade exhibitions and fairs).

APPROACH
Niti Marg
•The main approach of the hotel is from Niti Marg. SITE CHARACTER
•The approach to the site for the Sagar Ratna entrance is from the •Total site area 25 acres.
Panchsheel Marg. •The plot is irregular in shape.
•The approach to the site for the staff entrance is from the Kautilya Marg. •The design is site responsive such that it
matches with site character
SITE LAYOUT
ENTRANCES
The hotel site have : ENTRANCE TO
THE
• Two main entrances for the guests( from SAGAR
CONVENTION RATNA
the Niti Marg and Panchsheel Marg), HALL HOTEL SAMRAT
AND
• One entrance for the staff and the service STAFF
ENTRANCE SERVICE
( from the Kautilya Marg), ENTRANCE
•Two exits for the guests( to the Niti Marg
and Panchsheel Marg) STAFF PARKING
SITE ZONING

PUBLIC ZONE
• This zone comprise 7.4 % of the total ELECTRICITY
PLANT
site area.
•This area of the site is approached FIRE TANS
through a separate entrance from the
Panchsheel Marg.
•It serves as a separate entrance for the STAFF QUATERS
Sagar Ratna restaurant.
O.A.T

SEMI-PUBLIC ZONE
E.T.P PLANT
•This zone comprise 15.6 % of the total
site area.
•It serves as the main hotel block along
with the delivery of goods from the
same entrance.
•This area of the site is approached MAIN ENTRANCE
through 7.8 mts. wide main entrance TO THE HOTEL MAIN EXIT FROM
gate from the NitiMarg. THE HOTEL
TOTAL SITE AREA 101171.4sq.mts
(25 acres)
PRIVATE ZONE GROUND COVERAGE 13295 sq.mts GUEST CIRCULATION
•This zone comprise 8 % of the total site area. (19.8%)
STAFF CIRCULATION
•This zone comprise the guest rooms, the open private lawns and the TOTAL BUILT-UP AREA 66534 sq.mts
SERV.CIRCULATION
swimming pool.
F.S.I 0.65
 PARKING
Parking for 400 cars are
provided on site , divided as
follows:

• 250 cars in front of the hotel

from the main entrance from
the Niti Marg and well parked
along the front landscaped
lawn along the road.

GUEST PARKING
STAFF PARKING PARKING PROVIDED REQUIRED(as per 2 E.CS
per 100 sq.mts)
SERVICE PARKING
NUMBER 400 1330
SERVICE + GUEST PARKING AREA( sq.mts) 11205 30590
BASEMENT PARKING INFERENCES
•Rest of the parking of the 150 cars is well • As per the present norms of Delhi Master Plan 2021 provided car space is quite less
distributed inside and outside from the Sagar than as required as the construction is as per 1960’s.
• Problem for parking is encountered at the time of conventions.
Ratna entrance from the Panchsheel Marg. • Distance between the porch and the entrance gate is too large.
 STAFFLOCKERS

STORAGE SECURITY AND

AREAS ATTENDANCE
W
O
R
K
STAFF PERSONNEL REST S SAGAR
ROOMS, KITCHEN AND H RATNA
CAFETERIAS O LOBBY
P AREA
S

G.Disposal
room

PRIVATE ZONE
 GROUND FLOOR
• Broad zones of the floor comprises:
Spa, leisure and entertainment zones.
The services
Convention areas.
Offices. CONVENTION AREA
Parking.
• The spa area is directly connected to the outdoor
swimming pool areas and the health centre.

PRE-FUNCTION AREAS

SWIMMING POOL
OFFICES

AC PLANT ROOM KITCHEN

PAVILIONS
PUMP AWADH
ROOM RESTAURANT
SPA LAUNDARY

DELIVERY
DECK STORAGE AREAS

FUNCTIONS AREAS( FUNCTIONS AREAS( OFFICES

sq.mts) sq.mts) Basement car park.
Spa and Leisure 1197 AC. Room 745
Convention area 1521 Pump Room 333
• Convention area and the Awadh restaurant
is directly connected to the services of the
Capitol 647 Offices 1270 kitchen.
Awadh 635 Storage areas 402 CAPITOL • The storage areas are directly approachable
restaurant from the delivery deck.
Kitchen 1953 Delivery deck 75
SEMI-PUBLIC ZONE
Laundry 876 PUBLIC ZONE PRIVATE ZONE
FIRST FLOOR
• Broad zones of the floor comprises:
Lobby lounges.
Offices.
Coffee shops and restaurants.
Shopping archades.
Services. to the convention hall
• Lounges and the restaurants are directly approachable
from the reception.
F BAR

O
COFFEE F L
SHOP JEWEL OF F O RESTAURANTS
THE EAST I U
C N
E G
PANTRY SHOPS OFFICES
S E SHOPS
Luggage
SHOPPING ARCHADE, BANKS AND ATM’S Delivery TEA AND BAR LOUNGE

• Restaurants and the shopping areas are well placed OFFICES

together for the relaxation of the guests. RECEPTION
•The adm.offices are situated immediately behind the HALL
reception. ENTRANCE
• The convention area at the ground floor is directly
approached through the main lounge area.
•The luggage lifts are well approached through the main
FUNCTIONS AREAS( sq.mts)
security check area through a ramp for the easy movement
of the luggage. Security Coffee shop 410
check F bar 270
Restaurants 581
Kitchen / Pantry’s 236
SEMI-PUBLIC ZONE
Shopping areas 1198
PUBLIC ZONE
SECOND FLOOR
• Broad zones of the floor comprises: •Offices are approached through separate
Business centre. core of lifts and stairs.
Party halls.
Guest rooms. •Guestrooms are approached through the
Offices. lifts and the staircases in the separate
Pantry and the service areas. wings without being disturbed by the
•The guest rooms are well segregated from the central public traffic.
semi-public area.
•The main lift lobby is used for the movement of the •Pantry or the kitchen services are
guests for the party halls and the business centre. centrally located on the floor serving each
function on the floor equally. GUEST ROOMS
( ANNEXE TOWER)

P
A PANTRY FOR THE
N RESTAURANTS
BUSSINESS T
CENTRE R
Y
GUEST ROOMS OFFICES
LIFT LOBBY PARTY HALLS

FUNCTIONS AREAS( sq.mts)

Guest Rooms 3812
Party Halls 500
Business centre 412
Offices 573
SEMI-PUBLIC ZONE
Pantry 386 PRIVATE ZONE
THIRD FLOOR
PRIVATE ZONE
• Broad zones of the floor comprises:
Banquet Hall
Party halls. PUBLIC ZONE
Conference and meeting rooms. SERVICE ZONE
Guest rooms.
Offices.
Pantry and the service areas.
• Banquet halls and the party halls are well segregated from the private guest room areas .
• Conference and the meeting areas are well segregated from the from the banquets and the guest
rooms and approached by the lifts directly from the reception on the first floor.

P
A
N
T BANQUET HALL GUEST ROOMS
R ( ANNEXE TOWER)

GUEST ROOMS Y OFFICES

LIFT LOBBY PARTY HALLS

FUNCTIONS AREAS( sq.mts)

CONFERENCE
Guest Rooms 4748
ROOMS
Banquet hall 742 AND
Party Halls 500 MEETING
Conference/ Meeting 412 HALLS
Offices 573
Pantry 270 SEMI-PUBLIC ZONE
PRIVATE ZONE
• Broad zones of the floor comprises: VERTICAL ZONING
Guest rooms.
Deluxe suites and presidential suites.
Offices. GUEST ROOMS PRIVATE ZONE
Centrally placed services. ( ANNEXE TOWER)
Offices.
PUBLIC ZONE
SERVICE ZONE

Guest Rooms Offices

Business Centre Conference and Meeting
Convention Hall A.C Plant room
Lobby, Lounge and
PANTRY OFFICES Circulation
GUEST ROOMS
LIFT LOBBY

DELUXE
SUITES GUEST ROOMS
•The floors are fully private zones with ( ANNEXE TOWER)
max.floor area covered with the guest
rooms.
4th , 5th and 6th FLOOR • The guest rooms are well served by the
centrally placed services.
•The fire exits are well approached by these
rooms.
PANTRY OFFICES
GUEST ROOMS
LIFT LOBBY

PRESI-
-DENTIAL
SUITE FUNCTIONS AREAS( sq.mts)
Guest Rooms 6954
7TH FLOOR Offices 573
AREA ANALYSIS %age area requirements
%age zoning FUNCTIONS % AGE
Accommodation includes rooms, 60-70
bathrooms, shower rooms etc
5%
4% Public guest rooms, a reception area, hall 4-7
8% accomodation and lounges
reception halls , lounges Hospitality area, restaurants, bars for the 4-8
4% restaurants, bars visitors and guests
banquets and meetings Banqueting area with meeting rooms and 4-12
adm. Offices conference needs
15%
58% leisure and spa Domestic areas, kitchens, personnel rooms 9-14
domestic, kitchens and stores and stores
services Adm. Management and secretarial 1-2
3% Maintenance and repair 4-7
3% Leisure, sport, shops, salon 2-10

%age area required

accomodation
reception, hall lounge
restaurants, bars
banquets, meetings, conference
kitchens, stores INFERENCES
adm., management, secreterial • sellable areas ie the %age areas for hotel rooms
maintainance and repair is less as required.
• domestic area for kitchens and stores are less
leisure and sport
than required.
• lobby lounge areas are less.
CIRCULATION PATTERNS
The circulation pattern in the hotel can be
divided into three following patterns:

GUEST PATTERN CONVENTION HALL

STAFF PATTERN
DELIVERIES AND SERVICE PATTERN
Pre- function areas
•The circulation patterns of the guests are well
segregated from the staff pattern without and
disturbance of the traffics.
•Well connected to the serve the guests at
maximum.

To the Main building

service to the
convention hall
Swimming pool

Main kitchen

AC plant room
Spa

Pump room

Laundry

Delivery Storage areas

TYPE AREA(sq.mts) %AGE •The deliveries and the service patterns are well connected
with the staff patterns for efficient workability of the hotel.
HORIZONTAL 1586 11.9 Capitol
INFERENCES
•The delivery of the goods from the main
VERTICAL 150 1.2 entrance of the hotel disturbs the guest

TOTAL 1718 13.9

GROUND FLOOR pattern.
CIRCULATION PATTERNS
•Guest circulation pattern are defined by the horizontal(lobbies and corridors) as well as the vertical circulation( stairs
and lifts).
• Staff circulation is totally segregated from the guest circulation without disturbing the guest traffic.
•The luggage pattern is separated from the guest circulation area and then the luggage is transferred to individual
floor through the luggage lifts.
To the convention hall

F bar

o p
Coffee shop China garden f p Restaurants a
f a n
i n t
c t Restaurants
r To the
e r y Annexe tower
s y
Kitchen

Shops Bank
Tea lounge

Reception
(double height)

Circulation AREA(sq.mts) %AGE

HORIZONTAL 2311 25

VERTICAL 232 2.3

TOTAL 2543 27.3

FIRST FLOOR PLAN

Guest pattern
Staff pattern
Deliveries and service pattern
 CIRCULATION PATTERNS
•The second floor and the third comprise of two type of guest
circulation patterns,
the guests with stay in the hotel and
Circulation AREA(sq.mts) %AGE
the temporary guests ie for the banquet and party halls or for GUEST ROOMS

the conference and meetings. HORIZONTAL 1078 13

VERTICAL 154 2
P
A TOTAL 1232 15
N
T
BUSSINESS
R
CENTRE
GUEST ROOMS Y
OFFICES

PARTY HALLS

GUEST ROOMS

SECOND FLOOR PLAN

P
• staff circulation comprises: A
BANQUET
The staff serving the kitchens N
HALL
T
and the pantries. R
The house keeping staff. GUEST ROOMS Y

The staff with the luggage.

PARTY HALLS

Circulation AREA(sq.mts) %AGE

CONFERENCE
HORIZONTAL 1169 15.8 AND
MEETING
Guest pattern ROOMS
VERTICAL 154 2
Staff pattern
TOTAL 1324 17.8 Deliveries and service pattern
THIRD FLOOR PLAN
 Circulation AREA(sq.mts) %AGE

CIRCULATION PATTERNS HORIZONTAL 1078 15.5

•Guest circulation pattern on the floors above is more as VERTICAL 154. 2

the floor comprises private areas only.
•Along with it, required amount of staff circulation for TOTAL 1232 17.5
serving the guest are allowed on the floor.
•The luggage is moved to the respective rooms from the
GUEST ROOMS
separate luggage lifts directly from the main entrance of Guest pattern
the hotel. Staff pattern
Deliveries and service pattern

GUEST ROOMS
SUITES

DELUXE
SUITES
GUEST ROOMS

4th, 5th and 6th FLOOR PLAN

GUEST ROOMS
TOTAL CIRCULATION ANALYSIS SUITES

Circulat
ion Built-
18% up PRESIDENTIAL
SUITE
82%

7th FLOOR PLAN

 BUILDING TYPOLOGY
The building possess a low rise profile with a total no. of seven floors.
• FORM
 The overall form of the building is linear one, with a branched typology .
• CONFIGURATION
 All the guest rooms are arranged in a doubly-loaded t-shaped slab
configuration.
•ORIENTATION A L
 The extended wings with the guest rooms are oriented in an arrangement
which helps the room capture the daylight and the view from all the sides
without the obstruction due to the built up.
A L
 Approx. 86 % of the total rooms are arranged avoiding the western sun
thus reducing the overall heat load of the building.
•BEHAVIOUR TOWARDS EARTH QUAKE FORCES
 The stretch of the plan form is 196 m long i.e. quite elongated in length
thus giving rise to the lateral shaking of the overall built form.

Lateral forces
• For the re-entrant
corners of the building:
A/L = 0.60 (>0.15-0.20)

Lateral forces Re-entrant

corners

• Thus the added branched block has helped reduce the overall lateral forces acting on the
building which may occur due to the earth quake.
GUEST ROOMS
LAYOUT ORIENTATION
Total no. of 563 lavishly furnished guest rooms The windows of each room is designed in such an arrangement
arranged along the(1.4 mts wide)T-shaped doubly loaded corridor that the max.no.of rooms receive the sunlight almost the whole
of the main hotel block and day.
Standard rooms, along angle shaped doubly corridor in the
Annexe tower( 58 rooms per floor).
Approached by fire exits nearest approachable from each room.
The rooms are served on each floor by:
•Luggage lifts •House keeping service
•Guest lifts • AHU
•Fire exits •Pantry service
•Laundry service •Electrical room

VIEW TO THE CITY

Inferences:
• due to the doubly loaded long length corridor
there is very less ingress of the natural light.
VIEW TO THE SWIIMING POOL • thus more use of artificial lighting and thus
AND THE LANDSCAPED GARDENS more heat and electricity load on the building.

% age distribution of the guestroom

Suites
TYPE Nos. %AGE VIEW TO THE 20%
LANDSCAPED GARDENS
Standard Double 293 52 OF THE HOTEL Standard
Bedded Standard double
Twin Bedded bedded
Standard twin 158 28 28% 52%
Bedded

Suites 112 20
 ROOM TYPES LUXURY SUITES( 2-BAY)
STANDARD DOUBLE BEDDED ROOMS •Total nos.=112
•Total nos.=293 •Comprises bed room, living , study , dress
•Area = 30 sq.mts/ room. and toilet.
•Attached with a modern toilet.
•Dressing cabinet.
•Rajput Suite.
• shows the romantic element
LIVING RM. of Rajasthani culture and
great Rajput tradition STANDARD
BED ROOM. •Area = 60 sq.mts/ room. ROOMS
BED ROOM.

SUITES

SUITES

STANDARD
ROOMS
STANDARD TWIN - BEDDED ROOMS
•Total nos.=158
SUITES
• Total area = 30 sq.mts.
•Attached with a modern toilet.
BED ROOM.
•Dressing cabinet.

LIVING RM. •Natraj Suite

•symbolizes the artistic
BED ROOM.
sensibilities of the southern India
and is named after the Supreme
Dancer God, Natraja
•Area = 45 sq.mts/ room.
 Weather maker
SUITE ( 4 Bay)
• Total area = 120 sq.mts.
•The suite comprises: BED BED
Bed room ROOM ROOM
 lining cum dining
Pantry
Dining room.

DINING
LIVING CUM
CONFERENCE DINING
ROOM

LIVING CUM DINING

BED ROOM BED ROOM

PANTRY

PR.RM LIVING CUM LIVING CUM

DINING DINING

TOILET
PRESIDENTIAL SUITE
• That is simply magnificent in its décor and furnishing with choicest
paintings on walls to great upholstery befitting a royal stay.
•Total area = 630 sq.mts.
BED ROOM •The suite comprises:
Four deluxe suites(120 sq.mts).
Conference Room.
Dining room.
CONVENTION HALL ARCHITECTURAL DESIGN
From the sagar CRITERIA FOR FUNCTION SPACE:
ratna entrance
Location:
• located on the ground floor.
CONVENTION CORRIDOR • accessed from the reception and the
main lounge area through the transit
area.
 Service:
•directly through the main kitchen
To the •Pre function area for the halls.
party  Seggregated from the guest rooms
lawn due to its structure.
CONVENTION HALL
 Entrances
• three main entrances
• two secondary entrances.
 Access
• separate access from the sagar ratna
entrance of the hotel, through 2.4mts.
wide ramp.

PRE-FUNCTIONAL AREA

From the
lobby lounge
KITCHEN
To the pre-functional area
Structure: full span, no columns, coffered structured.
Floor Load: Used for displays & exhibits.

Area ( sq.mts) No.of people Required

1520 1170 1100( 2x G.R)
Double- height coffered structure Service from the kitchen
BANQUET AND PARTY HALLS
ARCHITECTURAL DESIGN CRITERIA FOR
Pre –function area
FUNCTION SPACE:
Location:
Banquet
kitchen
• distributed on the first floor and the second floor
• accessed from the reception and the main lounge
Banquet hall area through the lift lobby.

 Service: main kitchen------banquet kitchen-----

pantries-----banquet halls and the party halls.
•Pre function area for the halls.
•The banquet halls have a direct access to the party
halls which serves as dining spaces at the of
Party halls conventions.

Pantry  Seggregated from the guest rooms with a buffer of

lift lobby on one side and offices on the other side.
THIRD FLOOR
FUNCTIONS AREAS( sq.mts)
Banquet hall 742
P Pre- function Area 573
a
n Banquet Kitchen 412
Kitchen t
r Party Halls 500
y Pantry 270

Party Party Party

hall 1 hall 2 hall 3
INFERENCES
SECOND FLOOR • No separate access to the party halls and the banquet
halls.
 To the convention hall
KITCHEN
The main kitchen with a total area of Pre-preparation area
1895 sq.mts at the ground floor serves the
hotel well.
•The supply of goods is directly from the G .disposal
Supply from the
basement
supply gate as well as from the basement
through the Sagar Ratna gate. Dish To the
Service Bakery Awadh
•Separate storage areas for the veg.and stair for
washing
restaurant
non-veg.food. the
•The service to the convention hall and the pantries
above Indian
Awadh Restaurant is directly from the main
Offices n.
kitchen area. Continental V
•Service to the individual floor is from the e
service lifts. Service Tea/ Tandoor g
lifts for coffee/
soup Fresh
room vegetables
AREA %ag REQ. service
(sq.mts) e From the
supply n.Veg Veg Dry
Goods deliveries 75 4 10 gate chillers .chillers storage
including inspection
and waste Weather maker
Veg.Storage chillers 31 1.6 2
N.Veg storage 137 7.1 8 GROUND FLOOR
chillers
Butchery 28 1.4 2 Service F BAR •The satellite kitchen for
stair for the restaurants and the F
Vegetables, 56 3 2 the
Cold meals 62 3.2 8 bar is situated on the first
pantries
bakery& 118 6.2 8
above k floor.
k
confectionary
i Restaurants i •Served directly from the
Main stores(liquor, 114 6 50 t main kitchen.
t
crockery, foods) c
c INFERENCES
Crockery stores h
h
Service e • the %age areas of the kitchens are less as
Staff room and 152 8 15 lifts for e
n compared to the required.
office room n

Dish washing and 108 5.6 10

service
pot wash FIRST FLOOR
AIR CONDITIONING SYSTEMS
STANDARD DUCTING LAYOYT
FOR THE GUESTROOM FLOOR

A.H.U ROOM(3 per floor)

(7000 CFM T.F.A)
F.C.U F.C.U
(1.5 T.R ,2 no.s for (2.0 T.R ,2 no.s for suites)
standard rooms)

• The layout of the typical floor of the guest rooms A.C PLANT ROOM
comprises: A.C PLANT ROOM
 an F.C.U per standard room
2 F.C.U’s per suite
3 A.H.U’s per floor in the main block and 1 in the
Annexe tower. Well Insulated A.H.U room
• Ac plant room of area 785 sq.mts Is located in
ground floor, with two units of 500 ton. PUMP ROOM
LOCATION OF A.H.U ROOMS
•AHU is located in all floors.
•Separate AHU is provided for
For the main A.C plant (ground floor).
For spa area and storage chillers (ground floor).
For main n kitchen, coffee shop, bar etc.
GROUND FLOOR
For the convention hall.
FIRE CONTROL MEASURES
• the min.travel distance from the fire escape route is 19 mts. and max.distance is 114 mts.
•78 rooms per floor
•1.4 ppl per room, i.e approx 95 ppl per floor(at 85% occupancy).
• Required occupant load per floor = 95x12.5=1187.5 sq.mts
• thus min. required no. of stairs as per no. of ppl = 4(1 per 25 ppl)

FIRE CONTROL ROOM

• located in the ground floor near the
main entrance of the supply gate with 114 mts.
an area of 20 sq.mts.
• all the heat and smoke detectors are
controlled per floor at this control room.

36 mts.

36.5 mts.
38.5 mts. 19 mts. 19 mts. 67 mts.

• adequately visible signage's 50 37mts.

are provided for the mts.
convenience of the guests in
case of emergency.
FIRST-AID FIRE FIGHTING EQUIPMENTS
•Fire extinguishers along with fire hydrant systems are provided within the corridor
length at regular intervals as per requirement.

• Smoke detectors and heat detectors systems are provided as per requirements
and calculations by the electrical consultants FIRE TANKS
at a regular interval of 3 mts c/c in the corridor.
 a pair of the two in standard rooms and two pairs in the suites.
 in the convention halls, banquet halls, restaurants etc.as per requirements.
 in the service areas.

FIRE TANKS
• Fire tanks with a capacity of ____litres are provided for the hotel outside
the building on site behind the gym area.

A.H.U
EXECUTIVE CLUB

C O R R I D O R.

LIFT LOBBY
ELECTRICAL SUPPLY SYSTEM HOUSE KEEPING
Power arrives from commercial
supply of 11KV.
• the power supply is step down
by the transformers .
•The electrical plant for the hotel
comprise 2 transformers of Dry -
ELECTRICAL PLANT capacity 1000 KVA in parallel and cleaning
2 of the capacity of 1500 KVA Storage
which are separate. Washing
• a D.G set of 1510 KVA with
diesel reservoir of 1000 ltrs.
Ironing Refuse chute(1.3
Capacity for the back-up.
sq.mts) for dirty
linen
BASEMENT FLOOR

•electrical panel rooms are provided on each floor

which takes direct supply form the plant .
• separate panel rooms for the back-up supply is
situated on each floor.

Lift for the cleaned

linen on each floor

TYPICAL FLOOR
 ARCHITECTURAL EXPRESSION
The architectural expression of the hotel building exemplifies majestic grandeur with the typical features of the ancient architecture.
FEATURES 2. Chabutraas.
 each corner of the plan form of the hotel
building is decorated with a chabutraa made
of red sandstone in its elevation.
 These are decorated with jalis and beautiful
projections and the brackets supporting
them.

1. Turreted Arches.
 The punctures in the façade of the hotel at
the topmost floor is a continuous row of
windows in the form of turreted arches(
Moghul arches).
 The main entrance- double height porch of
the hotel is structurally supported by these
arches adding on to the grandness of the
entrance porch.
INFERENCES
• due to lack of play of plan form and the plain
dead façade extra features have been added to
enhance its beauty increasing the extra dead load
and more cost of maintenance.
3. Jalis
 The jalis are used at many places incase of
windows beautifying the overall façade of the
building.
 It increases the penetration of light in the
interiors without increasing the heat load of
the building by the reduction of the glass.
MATERIALS AND EXTERNAL FINISHES
The Ashok stands out as a familiar and distinctive
landmark also due to the use of the material and
the external finishes on the façade of the
building.
 Beige colored plastered walls.
Red sandstone cladding done, highlighting the
façade and suiting the hot harsh climate of the
city.
The play of the two colors creates a beautifull
affect enriching its ambience and beauty.
BARRIER FREE DESIGN

Elevator machine to lift the

wheel chair up to the
entrance to the lobby.

0.70 mt wide ramp at the

main entrance of the hotel
for the wheel chairs

•Separate toilets for the physically

challenged people in the lobby area.

2.4 mts wide ramp from the sagar

ratna entrance pf the hotel directly to
the convention hotel.
CROSS ANALYSIS
ASPECT
Building profile
Usage entries to the site
Parking
Entrance porch and lobby
Luggage delivery and
movement
Distance between the
gates and the porch
SHANGRILA-EROS, THE ASHOK, NEW INFERENCE
NEW DELHI DELHI
High rise due to lack of Low rise due to large land Building profile should be site
availability of land area responsive
Separate entries for the Common entry for the Segregation of the entries
guests and the services goods supply and the create good impression of the
guests 5 stars
Basement area have Inadequate provision of Covered parking in
catered almost 50% of the basement parking had basements is must in 5 stars
the required car spaces eaten up a large chunk of due to lack of availability of
land land
Single height Double height Double height entrances to 5
stars create an impressive
grandness and welcome to
the guests
Movement of luggage is Separate luggage lifts Separate luggage lifts
from the guest lifts from the main entrance segregates the traffic without
disturbing the guests
Very less distance large distance Adequate distance between
the two helps avoid the traffic
chaos.
CROSS ANALYSIS

ASPECT SHANGRILA-EROS, THE ASHOK, NEW INFERENCE

NEW DELHI DELHI

Access to the convention From the reception and Separate access from Separate access to the
areas the hotel lobby area outside convention hall are required

Landscaping Limited landscaping to Landscaping dominates Landscaping is important

the front lawns throughout the site with criteria for the hotel design
water features

Party Lawns Open terrace for the Open party lawns for the Party lawns are desirable for
parties hotels the 5 stars

View to the public areas View to the pool and the No natural view to all the Public areas should have the
lawns restaurants outside view

Façade treatment Use of the modern Use of the ancient features Façade must reflect the
materials with modern materials principle behind the design
of the hotel

Corridors L- shaped short length Long length corridors Corridors must have short
corridor length to avoid the monotony
The Burj Al Arab – A True icon
•Burj al Arab (Arabian Tower) completed in October 1999 and officially opened on 1st December 1999.
This extraordinary 321m tower is entirely unique in design, fulfilling the clients brief for a landmark
building in Dubai.
•It is the 15th tallest building in the world, and the tallest single structure hotel, standing 300m out to sea
on a man made island, it has taken design and technology forward into the next millennium. Designed in
the shape of a giant sail on a triangular plan it is stunning in its simplicity and clarity. The tower is already
being covered in international media throughout the world, forming a backdrop for international events
such as the power boating World Championships

PROJECT BRIEF
Tom Wright of Atkins
architect The interior was designed by Khuan Chew, Design Principal of KCA
International (London).

location Jumeirah, Dubai, United Arab Emirates .

1994-1999
date

style Postmodern
321 m The Burj Al Arab is the world's tallest hotel. 5 stars*
No. of rooms 202
Antenna/Spire 321 m (1,053 ft) Roof 210 m (689 ft)
construction Top floor 200 m (656 ft) Floor count 60
Floor area 111,500 m² (1,2000,000 sq ft)
Elevator count 18

type 5*deluxe Hotel

DESIGN CONCEPT
•It was built to resemble the sail of a dhow, a type of Arabian
vessel.
•Two "wings" spread in a V to form a vast "mast", while the
space between them is enclosed in a massive atrium.
•Building that would become an iconic or symbolic statement
for Dubai;
•It needed to be a building that would become synonymous
with the name of the country."

LOCATION
Burj Al Arab is located on Dubai’s Jumeirah Beach strip, 15 km
from the main city centre and 25 km from Dubai International
Airport. It is Dubai’s most recognisable landmark and stands
280 metres offshore on a man-made island, linked to the
mainland by a slender, gently curving causeway.

FEATURES
•The hotel rests on an artificial island constructed 280 meters
offshore.
•To secure a foundation, the builders drove 230 40-meter long
concrete piles into the sand.
•The foundation is held in place not by bedrock, but by the
friction of the sand and silt along the length of the piles.
•Engineers created a surface layer of large rocks, which is
circled with a concrete honey-comb pattern, which serves to
protect the foundation from erosion.
•.The building contains over 70,000 cubic meters of concrete
and 9,000 tons of steel.[5]
INTERIOR

•Designed by Khuan Chew, Design

Principal of KCA International.
•Inside the building, the atrium is 180
meters (590 ft) tall.
•The atrium is formed between the
building's V-shaped span.
•The atrium dominates the interior of
the hotel, and takes up over one-third of
interior space.
.

LIFTS RESTAURANTS
Guest zone has
been segregated •One of its restaurants, Al Muntaha (Arabic meaning
from semi public "Highest" or "Ultimate"), is located 200 meters above the
area Persian Gulf, offering a view of Dubai.
ROYAL DINING HALL •the Al Mahara (Arabic "The Oyster"), which is accessed
In the heart of the via a simulated submarine voyage, features a large
world’s tallest seawater aquarium.
atrium, flanked by •The tank, made of acrylic glass in order to reduce the
golden columns and magnification effect, is about 18 cm (7.5 inches) thick.
adjacent to the lobby • The restaurant was also voted among the top ten best
fountain is Al Iwan. restaurants of the world by Condé Nast Traveler.
CONFERENCE ROOM
 GUEST ROOMS

•The Burj Al Arab does not have ordinary rooms; rather it is divided into 202 duplex suites
with split levels.

•The rooms are arranged along the two "wings" spread in a V to form a vast "mast” in the
singly loaded corridor arrangement.

•Despite its size, the Burj Al Arab holds only 28 double-story floors.

•The smallest suite occupies an area of 169 square meters (1,819 square ft),

•The largest covers 780 square meters (8,396 square ft)

•Suites feature design details that juxtapose east and west.

•White Tuscan columns and a spiral staircase covered in marble with a wrought-iron
gold leaf railing show influence from classicism and art nouveau.

•Spa-like bathrooms are accented by mosaic tile patterns on the floors and
walls, with Arabian-influenced geometries, which are also found elsewhere in the
building

Suites typical floor plan

EXOSKELETON REAR LEG ERECTION
•The exoskeleton is made up of two legs on both sides of the building starting from the
ground level to 273 meters and connected to the front legs starting from 208m.
•The total weight of the structure is about 2,800 tons.
•The structure was made of two build up H sections of 1.8 metre wide by 4.5 metre
deep plate girders (inner and outer legs) .
•Connected by a lattice braced members and segmented to 40 ton capacity 12m in length to
create the gentle curve in concurrence with the building edge developing the shape of a sail.

Diagonals
•The diagonals are of huge tubular triangular truss geometry having the maximum cross
section at the middle length and merged as one member at the ends. Framework Completed front view
•The Diagonal vary from 76m to 90m in length and weigh 160 to 180 ton.
•The Diagonal connects with a 300mm diameter pin connection to the core-wall and the
Rear-leg structure.
•There are six diagonals erected at different levels on both side of the building.
MAST

HELIPAD
RESTAURANT

REINFORCED
CONCRETE SPINE

West elevation North West elevation South east elevation Section

REAR BRACE FRAME
•The two cores on the rear side of the building are 40m apart and
connected by huge cross bracings of fabricated
•Box sections called the rear braces.
HORIZONTALS
•The horizontal weighting about 200 tons connects the core wall to the
exoskeleton rear leg.
MAST
•The mast is about 104mts long, only 54m was braced in between
Exoskeleton support legs starting from 208m level on the core wall and
the balance cantilevers vertically 50m way above the Exoskeleton.

HELIPAD STRUCTURE
•This structure is at 212m level at the rear
side of the building,
•weights about 330 tons made up of steel
trusses and 20mm thick plates.

HYBRID V SHAPE STRUCTURE